The development and consumer acceptance of goat meat burger patties and sausages among young adults in Kwazulu-Natal, South Africa

Abstract

Although goat meat is a nutritious and sustainable Animal Food Source (AFS), it is not commonly preferred as an AFS in sub-Saharan Africa even though goats thrive in the region. To explore the potential of promoting goat meat consumption among young adults in KwaZulu-Natal, South Africa, an experimental study was conducted involving the development, nutrient analysis and microbial testing of two goat meat products through a series of recipe development trials. This study aimed to use food processing techniques to improve the sensory qualities of goat meat (texture and aroma) in value-added products. Goat meat patties and sausages were developed and evaluated for consumer acceptance using Check-All-That- Apply (CATA) food action rating scale and paired preference testing (n=100). Results from the nutrient analysis showed that both the patty (31.57g/100g) and the sausage (26.88g/100g) were high in protein. The total fat content for each sample was less than 10g per 100g portion. The coliform counts for both samples were very low and well within the acceptable range. The yeast and mould counts were very low, and total bacterial counts were low and within an acceptable range. The CATA test revealed the most frequently selected term used to describe the sensory attributes were ‘smoky’ for aroma (82%, 55%), ‘brownish-grey’ for appearance (68%, 80%), ‘meaty’ for flavour (92%, 86%), and ‘tender’ for texture (59%, 51%) for the goat meat patty and sausage, respectively. Participants showed a more positive attitude towards purchasing and consuming the goat meat patty (96%) than the goat meat sausage (88%). Both products received positive sensory feedback. However, the majority of the participants preferred the goat meat patty (66%) over the sausage (34%). The findings suggest that promoting goat meat consumption in South Africa can be achieved through the introduction of value-added convenience products like the goat meat patties and sausages developed in this study.